In a large nonstick skillet, melt butter over medium-high heat. Add onion and sauté for 2 minutes or until brown. Add zucchini and cook for about 2 minutes. Remove mixture from pan to large bowl. Add wine to pan and cook until reduced to 1 tablespoon, scraping pan to loosen browned bits.

Add sliced green onions, and next 7 ingredients (through prosciutto) into the bowl with the reduction. Add zucchini and pasta, tossing gently to coat.